| | Directions | | Put (2 1/2) cups of huckleberries and (1/2) cup water in a blender with lemon juice and blend until puree. Add balance of huckleberries and (1/3) cup water and puree again. In a large sauce pan add pureed huckleberries and pectin. Stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar all at once and stirring until sugar is completely dissolved, bring back to a boil and boil for (1) minute. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 4 1/2 - 5 cup Huckleberries (washed) |
| - | | 2/3 cup water |
| - | | 3 1/2 cups Sugar (measured and set aside) |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 tablespoon Butter (I cant believe its not butter) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
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